Text 12149, 105 rader
Skriven 2011-06-13 06:10:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Elk: Contains 2 recipes
===============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison Nacho Dip
 Categories: Game, Chilies, Beans, Cheese, Dairy
      Yield: 6 Servings
 
      1 lb Ground venison
    1/2 md Onion; minced
           Salt & pepper
     16 oz Can refried beans
      4 oz Can chopped green chilies
  1 1/2 c  Grated cheddar cheese
      6 oz Mild taco sauce
      3    Green onions; chopped
     10    Ripe olives; sliced
      1 c  Sour cream
      1 c  Guacamole
           Tortilla chips
 
  Cook meat and onion in a nonstick pan until meat browns and
  onion is soft. Season with salt and pepper.
  
  Spread the refried beans in a flat 10" casserole dish. Layer
  the meat over the beans. Sprinkle chopped chilies over the
  meat. Cover with grated cheese and taco sauce.
  
  Bake at 400øF/205øC for 25 minutes. Remove from oven and
  sprinkle with green onions and olives.
  
  From Elizabeth Hughes, Broken Arrow Ranch, Texas.
  
  Heidi Haughy Cusik writing in the San Francisco Chronicle,
  12/18/91.
  
  Posted by Stephen Ceideburg

  Uncle Dirty Dave's Archives
 
MMMMM

-+-
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tender Jerky
 Categories: Venison, Preserving, Chilies
      Yield: 10 Pounds
 
     10 lb Venison (deer, elk, moose);
           - ground
    2/3 c  Curing sugar or curing salt
           - if you must
      1 ts Cardamom
      1 ts Marjoram
      1 tb Msg
  1 1/2 ts Cayenne pepper
      2 tb Black pepper
      3 tb Liquid smoke
      2 tb Water
    1/2 ts Garlic powder
 
  Begin preparation by deboning and removing the tendons and
  fat from the meat. It is important that you remove all fat
  or it will go rancid. Either grind the meat yourself or have
  someone grind it for you; a coarse grind gives the best
  results. Mix the spices thoroughly and then add the spices a
  bit at a time while kneading the meat like dough.
  
  Put the meat in the fridge for at least 6 hours to allow the
  spices to work through the meat.
  
  At this point you prepare the meat for jerking. If you have
  an electric meat slicer, make the meat into logs about 4 x
  14"; place the meat in the fridge until it is solid but not
  frozen, and then slice 1/8" slices from end to end. You'll
  end up with a big stack of circular patties. If you don't
  have a slicer, roll the meat out to a 1/8" thickness between
  two pieces of wax paper.
  
  Remove the top paper and score the meat into strips and
  place them in the freezer for about 45 minutes. Remove the
  meat and break at the score marks. Place the jerky on wire
  racks and place them in a 150øF/65øC. oven, leaving the door
  ajar so moisture can escape and the heat does not build up.
  
  Turn the jerky once or twice during drying and rotate the
  racks if the jerky near the elements begins to dry too fast.
  Meat should be left slightly pliable, that should take
  somewhere around 3 or 4 hours to get to. Cure yours to
  whatever point you like; if you like potato chips, be my
  guest. Jerky can can be stored for months in the freezer;
  the drier it is the longer it lasts.
  
  Makes 1 happy camper.
  
  From: Steve Herrick
  Date: 05-14-92

  Uncle Dirty Dave's Archives
 
MMMMM

... Don't eat too many almonds; they add weight to the breasts. - Colette
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:8080   -telnet://holo.homeip.net (1:261/1381)